Best Mash Bites Recipes

BAKED MASHED POTATO BITES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a mini muffin pan (24 cups) with cooking spray.
• Bring a large saucepan of water to a boil. Cut the potatoes in half. Add the potatoes and garlic cloves to the boiling water. Cook until the potatoes are tender, 25 to 30 minutes. Scoop out and reserve ¼ cup of the cooking water. Drain the potatoes and garlic into a colander. Transfer to a large bowl.
• Mash the potatoes and garlic cloves with the olive oil, pepper and salt until combined. They won't be completely smooth because of the potato skins. If the potatoes are a little dry, mash in some of the reserved cooking water.
• Stir the prosciutto, green onions, Parmesan cheese and parsley into the mashed potatoes. Taste and season with additional salt and pepper, if necessary.
• Using a spoon, place 1 ½ tablespoons of the mashed potato mixture into each muffin tin. Lightly press down the mixture.
• Bake until the potato bites are browned around the edges and starting to brown on top, 25 to 30 minutes. Let rest for 5 minutes. Using a small metal spatula, remove the potato bites from the muffin tin and transfer to a serving platter. Garnish with yogurt and parsley, if desired. Serve.

LOADED MASHED POTATO BITES

Steps:

• In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

MOLTEN MASHED POTATO BITES

Steps:

• Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
• For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
• Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
• Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
• Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

MASHED POTATO BITES AND CHEESY DIP

Steps:

• 1. In a Dutch oven, deep saucepan, or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
• 2. Combine the potatoes with the egg. Mix in the flour and mustard.
• 3. Spoon about 1 heaping tablespoon and form into balls. Roll in the crushed pretzels.
• 4. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
• 5. Mix Cheez Whiz and sour cream in a microwavable bowl until well blended. Microwave on high 2 to 3 minutes or until heated through, stirring every 30 seconds.